Lipids and lipid-containing food are particularly sensitive to microwave heating as the specific heat of lipids is low and thus they are quickly warmed up. Microwave heating mainly promotes lipid oxidation, but it can also cause lipolysis and polymerization. This cooking method can differently impact lipid oxidation depending on the treatment conditions used (power, temperature and time), as well as on food composition. This review provides a picture of the main degradation effects of microwave heating on vegetable oils and lipid-containing food, making emphasis on both fatty acid and cholesterol oxidation.
R. Inchingolo, V. Cardenia, M. T. Rodriguez-Estrada (2013). The effects of microwave heating in edible oils and lipid-containing food. LIPID TECHNOLOGY, 25(3), 59-61 [10.1002/lite.201300259].
The effects of microwave heating in edible oils and lipid-containing food
INCHINGOLO, RAFFAELLA;CARDENIA, VLADIMIRO;RODRIGUEZ ESTRADA, MARIA TERESA
2013
Abstract
Lipids and lipid-containing food are particularly sensitive to microwave heating as the specific heat of lipids is low and thus they are quickly warmed up. Microwave heating mainly promotes lipid oxidation, but it can also cause lipolysis and polymerization. This cooking method can differently impact lipid oxidation depending on the treatment conditions used (power, temperature and time), as well as on food composition. This review provides a picture of the main degradation effects of microwave heating on vegetable oils and lipid-containing food, making emphasis on both fatty acid and cholesterol oxidation.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
